Fat, that is.
Last week I went in for my annual physical and the scale revealed terrible, terrible news: I weigh the most I ever have in my life. Not much more, but that’s not the point. Apparently the desserts, the bacon fat, the butter, the steaks, the pasta, and the wine (the last purchased and consumed to cope with the outrageous food prices here in the RTP) have taken their toll.
And so, Fred and I have embarked on a . . . an effort to improve our eating habits and get in better shape as middle age attempts to settle itself around our waistlines. To that end, we bought shares in an organic CSA (Community Sponsored Agriculture). The farm will deliver a box of fresh, organically grown vegetables to us each week at a mere $18 a pop–about the same amount as a small bag of lettuce at Whole Foods.
I made some particularly tasty dishes on our maiden voyage into the die–um, more vegetable-oriented food waters. One surprising effort was this soup:
Tomato, Cauliflower, and Ground Beef Soup
Serves 2 with leftovers
1/2 lb. ground beef (for vegetarians, omit beef and saute vegetables in 4 tbsp. butter)
1 medium onion, chopped
4 cloves garlic, minced
2-3 stalks celery, chopped
1 head cauliflower, cut into very small stalks about 1″ in size, or chopped
1 16-oz. can crushed tomatoes (I had home-canned, but Muir Glen or another good brand would do)
2 c. chicken broth (if using canned, use low salt)
Salt and pepper to taste
1 – 2 tsp. crushed red pepper
2 tsp. thyme
Brown beef on medium high heat in medium to large soup pot. Drain all but 1 tbsp. fat, or leave fat in if you are not di–increasing vegetable consumption. Add onion and saute on medium high heat until translucent. Add garlic and stir. Reduce heat to medium; add celery and saute about 10 minutes. Add remaining ingredients. Cover and cook on medium heat until cauliflower is tender, about 45 minutes.